도전! 집에서 모짜렐라 치즈 만들기 : Homemade Fresh Mozzarella | Honeykki 꿀키

 

오늘의 메뉴는 프레쉬 모짜렐라입니다 이번에는 집에서 모짜렐라 만드는것에 도전을 했는데요 직접 만들어 보니 굳이 왜 집에서 이걸 하고 있을까 라는 생각이 들더라고요 여러분 모짜렐라는 만들지말고 사서 드세요 Today s menu is Fresh Mozzarella I challenged myself to make it at home And it got me wondering Why am I doing this Buy mozzarella not make it Ingredients저온살균우유 3 6L 식초 110ml 1L에 약 30ml 렌넷 1 4개3 6L milk Only use low pasteurized milk 110ml vinegar 30ml per 1L of milk 1 4 rennet tablet Recipe1 렌넷을 4등분한 후 1 4조각을 렌넷의 10배 분량의 물과 희석해줍니다 1 Quarter the rennet tablet and mix with 10 times the amount of water 2 큰 냄비에 우유와 식초를 넣어 32도가 될 때까지 잘 저어가며 끓여줍니다 2 In a big pot add the milk and vinegar and simmer until it reaches at 32 3 32도가 되면 희석한 렌넷을 넣어줍니다 3 Slowly add the dissolved rennet 이때 렌넷을 천천히 넣자마자 잘 섞어줍니다 너무 휘젓지마세요 Immediately start stirring in slow motion Don t stir too much like I did 4 불을 끄고 치즈가 응고될 수 있도록 20여분간 둡니다 4 Remove from the heat and rest for over 20min so that the curd can form 5 체반에 부어 유청을 걸러줍니다 5 strain out the whey 6 유청을 뺀 치즈를 85도정도의 뜨거운 물에 넣고 데운 후 치즈늘리는 작업 스트레칭 을 해줍니다 6 Place the cheese in a bath of 85 water to heat it up for stretching To prevent the cheese from hardening keep soaking in the hot water during stretching process 스트레칭 중간중간에 계속 뜨거운 물에 담가 굳는 것을 방지해줍니다 7 둥근 모양으로 성형을 한 후 20 소금물에 넣어 염지를 하여 모양을 굳혀줍니다 7 Shape the cheese into a ball and put it in 20 salt water to firm it up 20 염도의 소금물이라고 하는데 저는 염도계가 없어서 감으로 했습니다 MusicChris Zabriskie의 That Kid in Fourth Grade Who Really Liked the Denver Broncos은 는 따라 라이선스가 부여됩니다 꿀키의 맛있는 테이블TWITTER honeykkicookINSTAGRAM honey_kkiE MAIL andrabbit naver com이 영상의 다운로드 및 2차 편집을 금지합니다

 

 

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